Nuchchinunde | Lentils Dumpling Recipe
Servings: 9
Ingredients
- Pigeon pea lentils toor dal- 3/4 cup
- Green chillies- 2 nos.
- Ginger- 3" piece
- Fresh grated coconut- 1/4 cup
- Coriander leaves- 1/2 cup
- Curry leaves- Handful
- Salt- 1 tsp
- Asafoetida- 1/8 tsp
For yogurt dip
- Yogurt- 1/4 cup
- Mustard seeds- 1/2 tsp
- Fenugreek seeds- 1/2 tsp
- Green chilly- 1 no.
- Salt- 1/2 tsp
- Coriander leaves- Handful
- Asafoetida- 1/8 tsp
Instructions
Preparation
- Chop the coriander and curry leaves very finely. Keep aside till use.
- Soak the lentils with enough water for about 4 to 6 hours or overnight. After soaking, the lentils would have turned really soft.
Method
- Next, drain water from lentils and add to the mixer. Along with green chillies and ginger everything together to coarse paste. Transfer this to a bowl. Add salt, coriander leaves, curry leaves, coconut and asafoetida.
- Mix the contents of bowl thoroughly and shape like oval. Arrange these dumplings in a steamer and cook for about 10 minutes or till done. Once cooked, wonderful breakfast nuchchinunde is ready.
- Next, to prepare yogurt dip dry roast mustard and fenugreek seeds in a pan. When they turn little brown, add green chilly, coriander leaves and coconut too. Continue roasting till they turn crisp.
- Let the roasted ingredients cool down. Take them in mixer and powder it finely.
- Next in a smal bowl add yogurt, whisk it with some water. Include salt and the roasted powder from above step. Mix well.
- Serve the protein rich nuchchinunde with this yogurt dip and relish.
Notes
- Normally nuchchinunde is prepared using only toor dal but you can even mix little chickpeas and green gram lentils too.
- You can add some greens like dill leaves or fenugreek leaves to make it more healthy.
- Yogurt dip is best to pair these dumplings and it tastes too yummy. But you can even serve with coconut chutney.